Stuffed Masala Kulcha

Gunjan Chopra -

The flatbread known as Kulcha has been a part of Indian cuisine for centuries. It is thought to have originated in the Punjab region of the Indian subcontinent. Kulcha is popular street food in India and is often served with chana masala or other curries.

It can also be found in restaurants throughout the country. It is typically made from all-purpose flour, water, and salt, and is often stuffed with potatoes, paneer, or other vegetables.

You can also check out the recipe for Chana Masala which will serve as a perfect accompaniment for the Stuffed Kulcha. Do give it a try and let us know in the comment section how it turned out for you.

Quick FAQ Section

Before starting this recipe, let us dive into some quick FAQs related to this Indian bread delicacy-

  • What is Kulcha?
    Kulcha is a type of flatbread that is popular in North India. It is made with maida (refined flour), curd, and baking soda. The dough is kneaded well and left to rise for a few hours. It is then flattened and cooked on a tava (griddle).

  • How many types of Kulchas are there?
    There are two main types of Kulchas - Plain Kulchas and Stuffed Kulchas. Plain Kulchas are simply maida rotis that are cooked on a tava. Stuffed Kulchas have a stuffing of mashed potatoes, onions, paneer, or spiced cottage cheese.

  • How to make Kulchas at home?
    You can easily make Kulchas at home with maida, curd, and baking soda. The dough is kneaded well and left to rise for a few hours. It is then flattened and cooked on a tava (griddle).

  • How to serve Kulchas?
    Kulchas are usually served with chana masala or any other curry of your choice. They can also be had plain with some butter or pickle.

  • What are the health benefits of Kulchas?
    Kulchas are a good source of carbohydrates and dietary fibre, which can help promote regularity and prevent constipation. Kulchas are also a good source of iron and calcium.

Dough Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • Curd (For kneading)
  • 1/2 tsp sugar
  • 1 tsp oil
  • 1 tsp nigella seeds
  • Salt to taste

Stuffing Ingredients

  • 1/2 kg boiled and mashed potato
  • 200 gms grated paneer (cottage cheese)
  • 1 tsp finely chopped green chilly
  • 1/2 cup finely chopped coriander
  • 1/2 tsp lime juice
  • 2 tbsp finely chopped onion
  • 1/2 tsp sugar
  • Salt to taste

Method of Preparation

  • In a bowl, take the all-purpose flour, sugar, salt, oil and mix well.
  • Add baking powder and knead with the help of curd to form a soft dough. Water will not be used in kneading.
  • Grease a bowl with ghee or butter, place the dough in it and cover with a damp cloth.
  • Let it rise for 2-3 hours or till it doubles in size.
  • In another bowl, take the boiled potatoes, grated paneer, green chilli, finely chopped onions, sugar, chopped coriander and mix well.
  • Turn out the dough onto a floured surface and knead for 5-10 minutes.
  • Divide the dough into 6-7 pieces and roll each one into a ball.
  • Flatten each ball and stuff it with 2-3 tablespoons of stuffing.
  • Fold the dough over the stuffing, sealing it well.
  • Cook it with butter or ghee on the griddle until golden brown in colour.

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